Salted Vegetable with Tomato Soup
Love tomatoes? Here’s an easy, nutritious soup that you could have ready in a couple of hours.
This is a tangy soup that is sour, salty, with just a hint of sweetness, which makes for a delightfully flavourful dish, and extremely appetising! It is a perfect accompaniment to any meal you have on your table. The saltiness of the green mustard and pickled plums is nicely balanced by the sweet-sour flavour of the tomatoes, while the tartness of the latter is offset by the sweetness of the carrot. I love throwing tofu into this dish for the healthy protein source it provides.
Compared to other Chinese soups, which require considerably longer times for double-boiling or stewing, you can have this ready in 1 1/2 to 2 hours cooked in a pot over the stove.
SALTED VEGETABLE WITH TOMATO SOUP RECIPE
300 gm Pork Ribs or Meat
3 – 4 Tomatoes, quartered
1 Carrot, peeled and cut into bite-size chunks
1 leaf of Salted Mustard Green,
soaked in water for 15 minutes, and sliced into smaller sections
3 Salted (Pickled) Plums
1 pack of Soft Tofu, cubed
Chicken Stock or Water
Pepper, to taste
1. Fill a saucepan or small pot with water and bring to a boil. Put in pork ribs or meat and blanch for a minute or so to remove impurities. Discard the water and wash the meat clear of all scum.
2. Put all the ingredients, except tofu, into a pot. Pour in chicken stock or water until just enough to immerse all the ingredients. Bring all the ingredients in stock or water to a boil, then lower heat and let simmer for at least 1 1/2 to 2 hours, or until meat is tender. Add tofu cubes and let soup gently simmer for another 10 to 15 minutes before dishing out.
3. When serving, scoop a little of each ingredient into individual serving bowls and fill with soup. Alternatively, you may scoop all the ingredients into a large soup dish and fill with soup. Serve hot.
Note: If you like your soup less salty, soak salted mustard green for a longer time in water, or use less salted plums.